BRAWNS.
Brawns can be made of any meaty substances possessing a strong gelatinous property, such as calves' heads and feet, pigs' heads and trotters, ox cheek, palates and feet, &c. But as these parts are not very savoury by themselves it is necessary to associate with them tongue, beef, scraps of ham, or some other meat that may provide flavour. Brawns must be made while the meats prepared for them are hot, in order that the maximum of the solidifying power of the gelatine may be secured. Such meat as may be sufficiently tender should be torn in pieces by two strong forks rather than neatly cut, for cleanly cut edges do not adhere so closely in the mass as those that are rough.